Tuesday, May 29, 2012

Vegan Brown Sugar and Balsamic Glazed Beets

Don't have a pic today because these didn't last.  I will make them again in a week or so and will try to add a pic then.

If you don't like beets or haven't ever cooked your own, I really encourage you to give these a try.  They are so very good.  I think I got this recipe from our CSA (community supported agriculture) a couple summers ago, so I can't really give credit to the proper recipe writer.  But I did make a couple slight changes to it, so I'll post it as mine for now.  These beets are sweet and tangy and are so good hot or cold.  The glaze thickens as it cools, so the cold ones end up like candied beets. 

(Just a note that the red/purple beets will stain your counters and clothes and fingers.  So take precautions and change out of your favorite white shirt before prepping these.)

About 8 beets, peeled and sliced
1 1/2 cups water (or enough to cover)
1/2 cup brown sugar, packed
1/4 cup balsamic vinegar (red works better than white)
2 tablespoons vegan butter
1/2 teaspoon fresh cracked black pepper

Bring everything to a boil in a large pot.  Then turn the heat down to a simmer and leave uncovered to cook about 40 minutes or until the sauce is thick and "glazy" on the beets.  If you go too long, it will burn.  So be sure to check it and stir every few minutes while it cooks.

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